Carly and I had so much fun looking for hours at J.Woeste. They had collectibles for each room in your house. When traveling through Los Olivos you must stop here, you'll love it. Hope you enjoy the photos.
Friday, September 30, 2011
Tuesday, September 27, 2011
Carly and I stayed at the Bath Street Inn in Santa Barbara, it's a Bed & Breakfast. Marty greeted us with a glass of wine, cheese and crackers, just what we needed. She showed us to our room and we couldn't wait to relax after a long drive from San Diego.
We had a big suite with a kitchen, bath and sitting room. It was very comfortable and charming with vintage antiques everywhere.
The next morning Marie Christensen, one of the owners served us coffee in the dining room. The room had a very country cottage touch. It was just what we needed to start our day to Santa Cruz.
fresh fruit, granola, yogurt and peach stuffed French toast.
It was delicious! What an unexpected surprise in Santa Barbara. Looking forward to going back.
1720 Bath Street
Santa Barbara, Ca 93101
Wednesday, September 14, 2011
This is our favorite recipe that we found online at Williams-Sonoma.
1 cup fresh pumpkin puree or canned unsweetened pumpkin puree
1 tsp. vanilla extract
2 cups heavy cream
3/4 cup firmly packed dark brown sugar
5 egg yolks
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. salt
Pinch of freshly grated nutmeg
1 Tbs. bourbon
In a bowl, whisk together the pumpkin puree and vanilla. Cover and refrigerate for at least 3 hours or up to 8 hours. In a heavy 2-quart saucepan over medium heat, combine 1 1/2 cups of the cream and 1/2 cup of the brown sugar. Cook until bubbles form around the edges of the pan, about 5 minutes. Meanwhile, in a bowl, combine the egg yolks, cinnamon, ginger, salt, nutmeg, the remaining 1/2 cup cream and the remaining 1/4 cup brown sugar. Whisk until smooth and the sugar begins to dissolve. Remove the cream mixture from the heat. Gradually whisk about 1/2 cup of the hot cream mixture into the egg mixture until smooth. Pour the egg mixture back into the pan. Cook over medium heat, stirring constantly with a wooden spoon and keeping the custard at a low simmer, until it is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, 4 to 6 minutes. Do not allow the custard to boil. Strain through a fine-mesh sieve into a bowl. Place the bowl in a larger bowl partially filled with ice water, stirring occasionally until cool. Whisk the pumpkin mixture into the custard. Cover with plastic wrap, pressing it directly on the surface of the custard to prevent a skin from forming. Refrigerate until chilled, at least 3 hours or up to 24 hours. Transfer the custard to an ice cream maker and freeze according to the manufacturer's instructions. Add the bourbon during the last minute of churning. Transfer the ice cream to a freezer-safe container. Cover and freeze until firm, at least 3 hours or up to 3 days, before serving. Makes about 1 quart.
Adapted from Williams-Sonoma Collection Series, Ice Cream, by Mary Goodbody (Simon & Schuster, 2003).
We added our favorite Belgian Butter Waffle Cookie from Trader Joe’s and made an ice cream sandwich. Delicious!